Hazelnut & Chocolate spread

If you are a fan of Nutella, then you will love this. This recipe has a bit of a crunch to the spread but just add more oil and blitz for a bit longer if you want a smooth texture. This will keep for over a week but I usually just make enough to do for a few days. This is lovely served on banana bread or plain toast.

Ingredients

100g Hazelnuts, blanched

2 tbsp Honey

1 tbsp Vanilla extract

4 tbsp Coco Powder

7 tbsp Rapeseed oil

Directions

Preheat the oven to 180 degrees and line a tray with grease proof paper.

Place the hazelnuts on the tray and roast for approx 15 minutes until lightly brown.

Allow to cool and pop into a blender with 4 tbsp of oil.

Blitz until it forms a paste and add in the vanilla, honey and coco powder.